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Parker House Rolls
From Miss Parloa's kitchen companion, 1887
Serves 2
Perfect for serving with meals.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
834Calories
32 gProtein
162 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories834 kcal
Protein32 g
Carbohydrates162 g
Fiber5 g
Sugars9 g
Total Fat14 g
Saturated Fat2.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol30 mg
Sodium1227 mg
Potassium618 mg
Calcium193 mg
Iron11 mg
Magnesium75 mg
Phosphorus446 mg
Zinc3.4 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D1.2 mcg
Vitamin C0.1 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)3.9 mg
Riboflavin (B2)1.7 mg
Niacin (B3)20 mg
Folate737 mcg
Choline28 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 416. The excerpt below is the record exactly as published.
Parker House Rolls, For a small pan of rolls — enough for four persons — use a quart of flour, less a gill ; a generous half-pint of milk, half a table-spoonful of sugar, a table-spoonful of butter or lard, a level teaspoonful of salt, a quarter of a cupful of yeast
Cook this with the app: pantry check, scaling, and the assistant.